Vietnamese Kabocha Squash Soup with Chicken (Canh Bi Do Nau Ga)
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Vietnamese Kabocha Squash Soup with Chicken (Canh Bi Do Nau Ga)
Soup, also known as canh, is a staple in Vietnamese home cooking. Rather than being served on its own, soup is treated as a side dish to steamed rice and a protein entrée. It is meant to be light and enjoyed throughout the meal as a palate cleanser between bites.
Related Post: The Guide to Cooking Perfectly Steamed Rice: Asian Kid Edition
A simple winter/fall soup is Vietnamese Kabocha Squash. In this post, I made kabocha squash soup using chicken. For the pork version, click here.
Kabocha squash (Bi Do) is also known as Japanese pumpkin. The addition of Kabocha squash in soups gives it a smooth sweetness. The color of the squash also comes out in the chicken broth, giving it a beautiful orange color.
A complete Vietnamese family meal: Chicken kabocha squash soup, caramelized ginger chicken, cucumbers and steamed rice.
Kabocha Squash / Bi Do / Japanese Pumpkin
Squash soups are perfect for the cold season. Vietnamese kabocha squash soup is one of my favorites as it can be eaten without peeling off the skin. Lots of people will say remove the skin but when you realize how difficult it is to remove, it’s best to just leave it. The cooking will soften the skin, adding more color and nutrients to the soup!
Popular Vietnamese Dishes to Complete the Meal
Caramelized Pork Spare Ribs (Suon Ram Man)
Caramelized Shrimp (Tom Rim)
Braised & Caramelized Catfish (Ca Kho)
Ginger Chicken (Ga Kho Gung)
Other Vietnamese Soups You Might Enjoy
Kabocha Squash Soup with Pork Meatballs
Chayote Squash Soup with Minced Shrimp
Kabocha Pumpkin Soup with Minced Shrimp
Pork Spare Rib Soup with Potatoes, Carrots and Cauliflower
Vietnamese Kabocha Squash Soup with Chicken (Canh Bí Đao Nấu Gà)
Ingredients
Instructions
- Prep the ingredients: Peel and finely chop garlic. Slice green onion thinly and separate whites/greens. Slice chicken into 2-inch chunks. Set aside.
- Add vegetable oil to the bottom of a heavy-bottom small pot. Heat on medium-low. Add garlic and whites of green onions. Stir until fragrant (about 5 seconds).
- Add chicken bones and toss in aromatics for 5 seconds. Add water and bring the pot to a low simmer and cook for 10 minutes. If using bone-in chicken, add an additional 5 minutes. Occasionally skim off the foam with a spoon or fine mesh if needed.
- Add kabocha or pumpkin cubes. Cook for 5 minutes or until they can be pierced with a knife with a bit of resistance. Do not overcook.
- Season stock to taste with salt, sugar, fish sauce, and chicken bouillon powder.
- Transfer to a serving bowl and garnish with remaining green onions and a sprinkle of ground black pepper.
Nutrition Facts
Calories
361Fat
26 gSat. Fat
6 gCarbs
13 gFiber
2 gNet carbs
11 gSugar
5 gProtein
20 gSodium
1047 mgCholesterol
111 mgThe values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.
